Description
This mac and cheese quesadilla is crispy, gooey, and packed with cheesy comfort. A fun, easy meal perfect for quick summer lunches or dinners.
Ingredients
- For the mac and cheese: 1 cup elbow macaroni
- 2 cups water
- 1 tablespoon unsalted butter
- 1 tablespoon all purpose flour
- 1 cup whole milk
- 1 and 1/2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- For the quesadilla: 4 medium flour tortillas
- 1 cup shredded mozzarella cheese
- 2 tablespoons butter
- For serving: 1/2 cup sour cream
- 2 tablespoons chopped fresh chives
Instructions
- Bring water to a boil in a saucepan. Add macaroni and cook for 7 to 8 minutes until tender. Drain and set aside.
- In the same pan melt butter over medium heat. Stir in flour and cook for 1 minute until lightly golden.
- Slowly whisk in milk and cook for 2 to 3 minutes until slightly thickened.
- Add cheddar cheese, salt, and black pepper. Stir until smooth and melted.
- Add cooked macaroni to the cheese sauce and mix until fully coated. Remove from heat.
- Lay out tortillas and spread a generous layer of mac and cheese over half of each tortilla. Sprinkle mozzarella cheese evenly over the mac and cheese. Fold tortillas in half.
- Heat 1 tablespoon butter in a large skillet over medium heat. Cook quesadillas one or two at a time for 3 to 4 minutes per side until golden and crispy and the cheese is melted.
- Remove from skillet and let rest for 1 minute before slicing.
- Serve warm with sour cream and a sprinkle of fresh chives.
Notes
- For a lighter summer version, use whole wheat tortillas and add a handful of finely chopped spinach into the mac and cheese before assembling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-Frying
- Cuisine: American